Dear Chefs and Bartenders

Delicious is more important than creative because everything’s been done before. You’re not going to reinvent the wheel. At this point, after the post molecular era and the compositionist era, where basically commercial artists have gone into the food business because its more lucrative for them financially. A lot of the artsy fartsy food is beautiful in pictures and some of it is beautiful in its presentation, but it’s soulless in the eating of it. Because it’s composition, it’s not cooking.